Easy Plant-Based Holiday Treats

Chocolate Chip Peanut Butter Pretzel and Caramel Cheesecake Stuffed Dates or Loaded Graham Crackers make the easiest and tastiest plant-based holiday treats!

I don’t know about you, but I LOVE having endless treats around during the holiday season. While baking homemade cookies or diving into whatever goodies are sent our way is fun, I also love having some easy to whip up treats with simple, clean treats.

These recipes have two fun variations: loaded graham crackers or stuffed dates. You can make either or a combination of both with the mixtures. I love what crowd pleasers and how family friendly they are. My toddler and husband are huge fans of the Chocolate Chip Peanut Butter Pretzel Graham Crackers! They make a fun pairing with my Superfood Hot Chocolate to curl up by the fire and binge watch holiday movies!

Want more plant-based versions of your seasonal favorites? Download my FREE Feel-Good Holiday Recipe Guide!

Send it my way!

Caramel Cheesecake Stuffed Dates or Loaded Graham Crackers

Ingredients:

Cheesecake Mixture:

• 1 c (8 oz) vegan cream cheese ( I use Kite Hill Foods)

• 1/2 c (4 oz) coconut yogurt

• 3 tbsp maple syrup

• 2 tsp vanilla extract

• 3 tsp tapioca starch

• 1 lemon zested

Caramel Sauce:

• 3 tbsp maple syrup

• 1 tbsp sunflower seed butter

+16 graham cracker squares or 20-25 dates (or a combo!) and 1 cup of pecans

Method:

1. Combine and stir the cheesecake mixture ingredients. Taste and add more syrup if preferred sweeter. Refrigerate overnight (can be served immediately but will be thicker if refrigerated at least 5-6+ hours)

2. Combine and stir caramel sauce ingredients immediately before serving.

3. Spoon the cheesecake mixture onto the crackers and/or into halfway sliced open and pitted dates.

4. Drizzle the caramel sauce over the crackers or dates. Add pecans on top of each piece.

5. To serve as a dip instead, drizzle the caramel sauce and chop then sprinkle the pecans on top to dip the crackers in.

Chocolate Chip Peanut Butter Pretzel Stuffed Dates or Loaded Graham Crackers

Ingredients:

• 1 c creamy unsweetened peanut butter

• 3 tbsp maple syrup

• 1 handful pretzel sticks

• 1/2 c mini chocolate chips

• 16 graham cracker squares or 20-25 dates (or a combo!)

Method:

1. Combine and stir the peanut butter and maple syrup until smooth. Break the pretzel sticks into fourths (ish) and add them to the mixture.

2. Spoon and spread the mixture onto graham crackers or stuff into dates.

3. Sprinkle the chocolate chips on top of each cracker or date.

Try pairing these treats with a Superfood Hot Chocolate or any of the delicious recipes from my Feel-Good Holiday Recipe Guide!

Cinnamon Roast Crunch Bowl

This bowl is light yet hearty with quickly roasted pears and radishes, beets, pecans, barley, kale and most importantly- crunchy cinnamon spice chickpeas! I recommend making extra chickpeas for snacking, especially for those who have ever craved the childhood favorite cereal this salad is named after. I think you will also find a newfound love for roasted pears and radishes, if you haven't tried them prepared this way before. Always make sure to massage raw kale, as described in the recipe, to make the leaves more flavorful and easier to eat and digest.

Cut down on time spent on weekly grocery trips by having frequently used staples on hand!

Download my Kitchen Checklist Now!

Powered By ConvertKit

Ingredients:

• 1 large bunch of kale (any kind you prefer works!)

• 1 can chickpeas

• 1 package of lovebeets plain steamed beets if you can find them or 2 medium beets

• 1 bunch radishes

• 1 c raw pecans

• 1 c barley

• Olive oil (I used a basil infused one for this- you can use any kind or regular!)

• Balsamic vinegar

• 1 tbsp cinnamon

• Salt/pepper

• 1/2 tbsp cumin

• Optional: goat cheese crumbles or almond milk cheese crumbles

Try adding goat cheese or almond milk cheese crumbles for a finishing touch

Method:

• Preheat oven to 400 degrees

• Cook the barley according to the package (packages may vary but typically you will do 1 cup barley to 2.5 cups of water, bring to a boil and then simmer covered until cooked- I like it a little al dente, especially in a salad)

• Rinse and dry the chickpeas

• Toss the chickpeas in oil, salt, pepper, cinnamon and cumin, then arrange in an even layer on a baking sheet

• Roast the chickpeas until dry and crunchy (about 45 minutes)

• Chop up the pear, radishes and beets

• If you use the lovebeets, put them aside for the salad. If you have raw beets, you can put them in the salad raw or roast them in oil, salt and pepper until tender (also at 400)

• Toss the pear and radish in oil, salt and pepper and roast on a baking sheet for 10-15 minutes, until tender and slightly browned

• Chop up the pecans

• Whisk 1/2 c oil, 3 tbsp balsamic, salt and pepper until emulsified

• Rinse, dry and tear the kale

• Massage the kale in the dressing until it becomes tender and evenly coated with the dressing

• Add all ingredients to the kale

• Top with cheese if desired

Delicata Squash + Kale Salad with Yogurt Dressing

What's your favorite squash? I have always loved butternut in salads or frittatas, spaghetti squash for a base of a hearty meal and acorn squash to roast whole and stuff with protein. This Fall, I started loving delicata squash as it seems to have been popping up in dishes everywhere. The flavor is less sweet than butternut squash and I kind of like that for doing a fruit/squash salad so that it compliments the fruit, which in this case is pear. Adding a creamy element like a cheese or nut cheese is where I would usually go with a salad like this, but in this recipe, I decided to make a yogurt dressing from my favorite coconut yogurt. This is a great dish to bring along for holiday meals because besides the dressing, it can stay in the car, sitting on a counter at room temp until the meal is served. 

Yogurt dressing adds just the right amount of creaminess to the salad

Cut down on time spent on weekly grocery trips by having frequently used staples on hand!

Download my Kitchen Checklist Now!

Powered By ConvertKit

Ingredients:

• 1 large delicata squash (or container of pre-chopped)

• 1 large bunch tuscan kale

• 1 cup raw pecan pieces

• 2 tbsp yogurt (I use coconut- you can use real yogurt if you prefer)

• 1 pear

• 1 lemon

• cooking oil of choice (I use avocado oil)

• salt/pepper

Method:

• Preheat the oven to 400 degrees wile you slice open, deseed and chop up the squash. Leave the skin on- it will soften when it cooks.

• Spread the squash pieces in a single layer onto a baking sheet and toss in oil, salt and pepper

• Roast in the oven until fork tender and browned on either side- flip with a spatula around 20 minutes in

• Thinly slice the pear- depending how thin you slice it, you may only use part of it

• Wash, destem and tear up the kale

• Combine the yogurt with the juice of the lemon. Whisk. Add salt and pepper to taste. Whisk. You may need to add more yogurt if it is too thin. You may want to add a little honey if you use regular yogurt that is unsweetened since the coconut has some natural sweetness.

• Once the squash is fork tender and done roasted, toss all of the ingredients together in a large bowl. Wait to add the dressing until you serve.

Matcha Energy Bites

Cut down on time spent on weekly grocery trips by having frequently used staples on hand!

Download my Kitchen Checklist Now!

Powered By ConvertKit

Quinoa Pumpkin Chili

Chili is literally my FAVORITE thing to meal prep during Fall and Winter. I make one huge pot on a Sunday to enjoy for lunch or dinner daily through the rest of the week. I usually stick to a vegetarian chili because it lasts longer and is easier for me to make, but you can totally add ground beef, chicken or turkey to this recipe if you prefer and it tastes great! This also freezes well if you have extra or want to prep in advance for a busy following week. 

What makes this recipe unique?

1. It has a LOT of great plant protein! The chickpeas and quinoa are two great protein sources.

2. It packs tons of greens- in fact just as much as eating a salad. I use a whole large bunch of kale which is about as much per serving as I would use if making a salad.

3. It is flavorful but not too spicy. Spicy stuff can hurt my stomach so if you are like me, you would find this spice blend perfect. If you are like my husband, you may add some chili powder or hot peppers to yours!

4. It is thick and creamy tasting because of the pumpkin. I have made this same recipe with and without the pumpkin. When you use the pumpkin the texture and flavor is incredible!

5. It does not use onion. Onion is a trigger for many people's digestive issues including myself. I use garlic, but not onion. If you can't tolerate either, eliminate the garlic. If you can tolerate them well, you may add some onion in the step where you heat the garlic and spices in oil until they are translucent.

6. Using the toppings I have recommended, you not only get a great source of protein, but also great healthy fats: pepitas, coconut/cashew cheese and avocado.

The ingredients- yes I use the WHOLE bunch of kale!

Cut down on time spent on weekly grocery trips by having frequently used staples on hand!

Download my Kitchen Checklist Now!

Powered By ConvertKit

Ingredients (about 6 servings):

• 4 garlic cloves

• 2 cups water

• 4 cups whole tomatoes

• 1 small can tomato paste (170g)

• 1 cup pumpkin

• 1 red bell pepper

• 2 cans chickpeas (15 oz each)

• 1 cup dry quinoa

• 1 bunch curly kale

• 1 tbsp cumin

• 1 tsp paprika

• 1 tsp oregeno

• 1 tsp coriander

• salt/pepper to taste (it will differ if you used unsalted or salted tomatoes and tomato paste)

• Cooking oil of choice

• Optional garnish/side ideas: avocado, pepitas, coconut/cashew cheese or "cream" (try coconut yogurt), chips or bread of choice

Method:

• Prep: dice the garlic, deseed and chop up the pepper, destem/rip up the kale into small pieces

• Heat your cooking oil on medium in a large pot, then add the garlic and toss around for about 1 minute. Add the spices and stir around, adding more oil if it starts to stick to the pot.

• After another minute, add the remaining ingredients except for the chickpeas and kale. Stir to combine then increase heat to bring to a boil.

• Once boiling, reduce to a simmer and cover for about 30 minutes or until the chili has thickened and the quinoa is completely cooked.

• Add the chickpeas and kale. You will need to add the kale handful by handful, folding it into the chili. It will cook down quickly.

• Stir and let sit for another 5-10 minutes. Add water if it is too thick.

• Enjoy with your favorite toppings/side like the ones mentioned above. Will keep in fridge for up to 5 days and freezes well.

Nothing like a big ol pot of chili to enjoy all week long...

Ginger Turmeric Pumpkin Smoothie

This smoothie is a trick and a treat all at the same time. Ginger and turmeric improve digestion and reduce inflammation- a great trick with so many benefits. The treat is in the creamy and delicious flavor of the smoothie and most notably the toppings- a coconut butter shell, cacao nibs and walnuts. Such a fun and tasty way to incorporate ginger and turmeric into your diet.

Cut down on time spent on weekly grocery trips by having frequently used staples on hand!

Download my Kitchen Checklist Now!

Powered By ConvertKit

Ingredients:

• 1/2 cup frozen cauliflower

• 1 frozen banana

• 3/4 cup frozen pumpkin puree (I freeze on parchment paper)

• 1.5 cups cashew milk (or any milk of choice)

• 1 /2 tsp vanilla extract

• 1/2 tsp cinnamon

• 1/2 tsp turmeric

• 1 peeled knob of ginger (about an inch long)

• 1/2 tsp Maca (optional for energy)

• 1 tbsp coconut butter

• 1 heaping tbsp cacao nibs

• 1 heaping tbsp raw walnut pieces

Method:

• Prior to making freeze the fruit/veggies. I purchase blanched and frozen cauliflower, however you can blanch and freeze cauliflower florets at home. I break bananas into 3 or 4 parts to freeze so that they blend easier. I freeze pumpkin by scooping into a heap on parchment paper in an air tight container.

• You can make the cashew milk yourself by soaking a cup of cashews then draining, rinsing and blending with fresh water, cinnamon and vanilla or use a store bought nut milk variety.

• If your coconut butter is solid, let the jar sit in warm water until it becomes liquid

• Blend all ingredients except the coconut butter, cacao nibs and walnuts until smooth, then pour into a bowl

• Drizzle coconut butter on top- it will soon become a shell due to the temperature of the smoothie. Top with the cacao nibs and walnuts.

Creamy Vanilla Fig Oats

It's finally starting to feel like Fall, which means it's time for some warming, feel-good foods. Starting my day with a bowl of oats often feels like dessert and makes me feel warm and satiated. As with smoothies, it is good to incorporate fiber, good fat and protein, so keep that in mind in playing with your own variations. I have included cashew milk, oats, coconut yogurt, chia seeds, bee pollen and oats to make sure to have all of those balanced components. Keep it low sugar by adding vanilla and cinnamon for flavor, rather than brown sugar or other added sweeteners like many store bought packets include. The cashew milk instead of water and coconut yogurt stirred in at the end make it extra creamy and delicious. 

Cut down on time spent on weekly grocery trips by having frequently used staples on hand!

Download my Kitchen Checklist Now!

Powered By ConvertKit

Ingredients:

• 1/2 cup oats

• 1 cup cashew milk (or any milk of choice)

• 2-3 sliced figs (fruit is great for flavor and fiber, but too much can pack excessive sugar)

• 1 tbsp coconut yogurt (or any favorite yogurt)

• 1 tsp chia seeds

• 1 tsp bee pollen

• 1 tsp vanilla

• Cinnamon to taste (I like a lot!)

Method:

• Cook oats in milk on the stove about 10 minutes by bringing the milk to a boil, then a simmer and letting the oats get creamy and thick (If you have less time- you can microwave on high for 3 minutes in a large bowl)

• Slice up the figs

• Stir cinnamon and vanilla into the oats until your desired flavor is achieved. Let the oats sit for a minute to thicken and stir again.

• Stir in the coconut yogurt and add the toppings.

Coconut Yogurt Tzatziki

Tzatziki was one of my favorite dips ever... until I stopped eating dairy yogurt. I have yet to find vegan tzatziki and have missed it for years. Until now, I was not motivated to make one myself due to a lack of proper vegan yogurts. In the past, the options available have had tons of added thickeners and sweeteners and also were not a thick enough texture for many recipes. Now there are some fantastic coconut yogurts that are thick and simple (just coconut and probiotics!). This recipe uses Anitas Coconut Yogurt, which is the best tasting and cleanest ingredient one that I have found. 

Try this dip in salad and grain bowls, with roasted or raw veggies, on sandwiches and more! Pictured here, I put it with charred broccoli simply tossed in oil, salt and pepper, roasted at 425 until it was nice and crisp (about 45 minutes). I ate it as a dip with the broccoli and then later in a bowl with kale and sesame seeds, which was also delicious! Consider this as you are thinking about dips for tailgates, holiday parties and other gatherings where you want a healthy unprocessed appetizer. 

Thick and creamy coconut yogurt is essential to get the right consistency

Grating and draining english cucumbers is essential to eliminating excess water

Cut down on time spent on weekly grocery trips by having frequently used staples on hand!

Download my Kitchen Checklist Now!

Powered By ConvertKit

Ingredients (4 servings)

• 2 cloves garlic

• 1 cup plain coconut yogurt (I would suggest Anitas if you can find it)

• 1/4 English cucumber

• 1/2 lemon juiced

• Salt/pepper to taste

Method:

• Cut and deseed the cucumber

• Use a cheese grater to grate the cucumber (got this tip from the kitchn!)

• Let the grated cucumber sit on paper towels and squeeze out the excess water

• Mince or press the garlic cloves

• Combine all ingredients well

• Refrigerate until ready to serve so it can re-thicken if it thinned out during the mixing (I did this for 15 minutes)

• Enjoy as a dip with veggies, topping in a salad or grain bowl or on a sandwich

Cherry Almond Recovery Bowl

This bowl combines some of my very favorite flavors and textures. The base is similar to some of my other smoothies with a combination of avocado and banana providing creaminess. The fruit in this smoothie is tart, red cherries which provide a relief in muscle soreness and inflammation so its a great workout recovery bowl. I absolutely love cherry and almond. Usually this comes into play in pastries, but I decided to channel that into something indulgent, yet clean and super easy!

For toppings I used Natural Grocers chocolate sea salt probiotic granola which I brought home from Colorado this weekend! I also brought back some of their almond butter which somehow has the consistency of cookie dough. A little sprinkle of coconut flakes and now the gangs all here: coconut, almond, chocolate + cherry, swooooon. When I don't have granola in the house (its kind of a treat- I try to make my own crunchy blends of toppings with less sugar- I use cacao nibs and walnuts which would also be delish here!). 

Cut down on time spent on weekly grocery trips by having frequently used staples on hand!

Download my Kitchen Checklist Now!

Powered By ConvertKit

Ingredients:

• 1 cup nut milk (I use my cashew milk- soak cashews 1-2 hrs+, blend with water, cinnamon + vanilla)

• 3/4 cup pitted cherries

• 1/4 frozen avocado (fresh is fine- I just freeze mind to make the smoothie thicker)

• 1/2 frozen banana (same as above- fresh is fine, frozen creamier)

• 1/4 tsp almond extract

• Optional: protein powder (I like rice or hemp protein)

• Optional: Toppings- I used chocolate sea salt probiotic granola, raw coconut flakes and almond butter (a raw alternative for the granola would be raw walnuts and cacao nibs)

Method:

• Blend all ingredients except the toppings in a high speed blender. Scoop into a bowl and add desired toppings.

Superfood Hot Chocolate

Superfood Hot Chocolate

This fun variation of the classic cup of cocoa is packed with delicious and beneficial superfoods! Create a cozy mug filled with antioxidants, omega-6 and omega-3sand healthy fats!

Notes:

• Hemp seeds are an additional superfood to add protein and omegas. You can eliminate or sub another superfood of your choice.

• Date/maple syrup are options for natural sweetness, but both can be combined for those with a sweeter tooth!

• Coconut milk can have extra fillers to thicken and sweeten. When possible, find a "simple" option with just coconut.

• You could try adding a few drops of peppermint extract or flavor to make it festive for the holidays!

Want more plant-based versions of your seasonal favorites? Download my FREE Feel-Good Holiday Recipe Guide!

Send it my way!

Ingredients:

• 1 tbsp raw cacao powder

• 1 tsp ground cinnamon

• 1 tbsp raw shelled hemp seeds

• 1 cup full fat coconut milk

• 1 pitted date OR 1 tsp maple syrup

• 1 cup boiling water

Method:

1. Combine and blend all ingredients on high in a blender for about a minute

2. Pour in a mug and sprinkle a little extra cinnamon on top

Try pairing the Superfood Hot Chocolate with these Easy Plant-Based Holiday Treats or any of the other recipes from my Feel-Good Holiday Recipe Guide!

Adaptogenic Matcha Latte

Adaptogens make great natural remedies for countless physical and mental problems. They can be easily incorporated into a variety of recipes, most commonly smoothies, but also baked goods, soups and other foods/drinks.

In this recipe, I combine the popular matcha latte with an adaptogen latte, making an extra powerful potion to start the day with or use as an afternoon pick me up. Coconut or almond butter is a great ingredient that thickens the latte and helps it foam up a bit after being blended. I have selected euccomia, reishi and maca because of their calming and hormone balancing effects for me. There are tons of different adaptogens and herbs out there. Choose your favorites based on your personal needs.

Ingredients:

• 1 cup cashew milk (I like to make my own by soaking raw cashews for 2+ hrs, rinsing them then blending them with fresh water)

• 1 cup hot water

• 1 tsp matcha powder (energizing, mood balancing and good source of antioxidants)

• 1 tsp maca

• 1/2 tsp euccomia or other adaptogen of choice

• 1/2 tsp reishi or other adaptogen of choice

• 1 tbsp coconut or almond Butter

• 1/2 tsp vanilla extract

• Optional Sweetener: 1 pitted date or tsp of raw honey

Method:

1. Boil hot water in tea kettle or in a pot- once it comes to a boil, let it sit so it cools down a tiny bit before later adding to blender

2. Blend all ingredients

3. Taste to see if you need more sweetener or hot water- microwaving will disrupt the benefits of the matcha and adaptogens so add more hot water from the stove and blend to increase temp

Perfect Plant-Based Pizza

Prior to my MrT LEAP test I had never attempted to make my favorite indulgent items like pizza, pasta and even most baked good because I figured why would I even bother to.... I like to have balance and if its the weekend and I want a pizza, I'll eat a pizza and just balance it out with clean home-made meals during the week.

Now that I have actually pinpointed my food insensitivities with a blood test, I can better avoid the specific ingredients that set me off, while still indulging in some of my favorite typically "unhealthy" foods. In the long term, I will probably still engage in the former from time to time and not always settle for my plant based pizza as the end all be all, but in the meantime while on a somewhat long lasting elimination diet I am having fun playing around with new recipes and this plant based pizza (which avoids a few of my insensitivities- yeast, ham/cured meats and dairy) definitely is worth the time to get my fix.

Try out this recipe for a fun and indulgent tasting pizza you can feel good about. This recipe makes 2 pizzas that are enough for 2 or 3 people.

Super easy to make pizza dough without yeast- nothing to let rise!

Cut down on time spent on weekly grocery trips by having frequently used staples on hand!

Download my Kitchen Checklist Now!

Powered By ConvertKit

Ingredients:

• Kite Hill Ricotta (You can obviously use any plant based dairy free cheese, but this almond milk based one is the best I've had!)

• Marinara Sauce (try making one yourself and sneaking in an extra veggie with my Tomato Beet Everything Sauce)

• Fresh basil

• 2 cups Whole wheat flour

• 3 tsp baking powder

• 3 tbsp avocado oil (or any favorite cooking/baking oil)

• 1 cup water + however much you end up needing to add tbsp by tbsp if any

• salt/pepper

• (optional) Mint pesto

• Organic Spinach (a food really worth getting organic- has the most pesticides)

Method:

***I started using the hook setting of my mixer for the dough but ended up doing it by hand and found it easier to knead!:

• Combine the baking powder, flour and 1 tsp of salt.

• Whisk the oil and water together in a separate bowl.

• Pour the liquid into the dry ingredients little by little while mixing. Add more water 1 tbsp at a time if you find it to be too dry. You just don't want it to be too sticky, so if it accidentally gets too sticky just add a little more flour.

• Knead until it forms a nice thick dough and form it into two even balls

• Allow the balls to "rest" for a few minutes, then use a roller to roll them out on a parchment paper lined baking sheet (At this point I put a little oil on my fingers to smooth out some of the dry edges)

• Bake for 10-15 minutes at 425 degrees or until edges begin to brown a bit

• Remove from oven and leave it on. Add the toppings except the ricotta (it tastes fine, but dries out a little in the oven so I would put it on after cooking)

• Finish cooking for another 10 minutes, then remove, add ricotta, salt/pepper and enjoy!

Tomato Beet Everything Sauce

After years of trial and error figuring out what and why I had stomach issues, I finally took a LEAP (sorry- had to) and did the LEAP mRT (mediator release test) which tests your blood's reaction to  dozens of common foods to identify how you react with them.  Foods I had noticed such as whey (in all dairy) came up as having a negative reaction, however foods I had never known, such as onions, yeast and soy also came back with a negative reaction, suggesting I should avoid them. 

Hence, what led me to playing around with lots of new foods! Pasta (which allowed me to incorporate rice and quinoa flour- two of my best reacting grains) became my go to carb since finding bread, crackers and other carbs was tricky with my limited ingredients. Making tomato sauce came next, since it is close to impossible to find one sans onions! That is why you will find that my recipe does not include onions. I think it is flavorful without them, but you can simplify this recipe by including a pre-made (clean) marinara sauce and simmering it with the beets or more difficult by using an alternate sauce recipe you like and combining it with the beet concept.

Eating pasta is so different from my usual veggie packed salad dinners, so I was trying to find ways to sneak in some of my good reacting veggies in my meal. After searching through recipes I found that a number of people were putting beets in their marinara (this is not my original idea, just recipe!). I tried a few peoples recipes and did not have success with any of them. The taste or method just didn't work for me, so I came up with my own more simple one you will find below. This recipe is adapted to foods that make me feel goods but feel free to swap in or out spices or root vegetables based on your needs! See ideas for using the sauce underneath the recipe based on paleo, vegetarian or plant based diets. 

I prefer the taste of golden beets to red beets- they taste more mild to me, so I use them in most of my beet recipes including this sauce, but you can use either!

Cut down on time spent on weekly grocery trips by having frequently used staples on hand!

Download my Kitchen Checklist Now!

Powered By ConvertKit

Ingredients:

• Diced tomatos (jar or can(s)- about 24 ounces)

• Cooking oil of choice

• Garlic cloves- I am a huge garlic lover so I used a LOT but I would say use at least 5

• salt/pepper

• 1 tbsp dried oregano (you can also add dried thyme)

• 2-3 small beets

Method:

• Mince garlic and sautée in a small sauce pan with some oil of choice

• Add other ingredients and stir occasionally while bringing sauce to a simmer

• Once simmering, cover and leave on the stove for about 45 minutes (the main thing is that the beets need to be fork tender). Check on sauce every 5 minutes or so to stir (I usually make it while prepping other food in the kitchen)

• Once the beets are fork tender, transfer the sauce from the pan to the blender. Be careful! I do it with a spoon until the very bottom.

• Blend for just a few seconds if you want it chunky and for longer if you want it smooth. Refrigerate or freeze for later use.

• Use for anything you would use a tomato based sauce such as on a flatbread, taco or pita, or as a marinara sauce on meatballs or a plant based pasta meal (see examples below!)

Beets, garlic, spices and tomatoes are quickly blended depending on desired consistency (I like 6-7 seconds!)

For a vegan and gluten free meal, top quinoa/brown rice pasta with sauce and Kite Hill almond milk ricotta

For a paleo/dairy free/grain free meal try it with meat and greens

Corn tortillas with fried eggs, sautéed spinach, avocado, tomato everything sauce, salt and pepper

Thyme and Garlic Roasted Carrots with Honey Balsamic Drizzle

These are great on their own, or paired as a salad or toast. For salad toss with greens, a cruncy seed or nut and cheese such as goat or feta. For toast, mash some avocado/lime or lemon/salt and pepper atop your favorite toasted bread, then add the carrots on top to make a classic favorite a little more hearty!

Ingredients:

• Whole carrots

• 3 Garlic cloves

• Fresh thyme

• Olive oil

• Balsamic Vinegar

• 1 Lemon

• 1 tbsp raw honey

• Salt/pepper

• Optional: greens like arugula/microgreens to make salad

• Optional: cheese like feta or goat cheese (if not preparing as vegan)

• Optional: Crunch like pepitas or a nut

• Optional: Bread for toast/avocado

Method:

• Cut carrots in half both ways (as if you were breaking them in half, then cut the halves lengthwise)

• Chop garlic cloves

• Toss olive oil, salt, pepper, garlic and thyme with carrots

• Roast until carrots are fork teder at 400 degrees (approx. 40 minutes depending on their size)

• Combine 1/4 cup balsamic with 1 cup olive oil, salt, pepper, juice of lemon and honey. Shake in a sealed container or whisk until emulsified.

• Drizzle over carrots or toss together all ingredients including carrots if preparing as a salad.

Cut down on time spent on weekly grocery trips by having frequently used staples on hand!

Download my Kitchen Checklist Now!

Powered By ConvertKit

Spicy Sesame Bowl

I just can't get enough of tahini massaged kale bowls. Love the concept of massaged kale because you get the benefits of raw greens, with a texture more similar to a tender, cooked green. This recipe uses my favorite hemp tahini from the Hemp Med Bowl, kale, toasted sesame seeds, spice roasted sweet potato "chips" and chickpeas, cucumber, pickled beets and carrots. 

Having always cringed at pickles, I was pleasantly surprised when in recent years I discovered that I loved more dense pickled veggies. Carrots, beets and cauliflower are more dense than cucumbers, so I think I like that they are less vinegar-y tasting. When we lived in DC I got them weekly at the farmers market, so I was thrilled when my go to farmers market in Louisville had a stand with both of my favorites (beets//carrots). 

Besides being a super easy and tasty way to add veggies to any bowl, pickles have all the perks of any fermented food. Their natural probiotics balance the digestive microbiome. Many health experts including, Ashley Harris, founder of LoveBug probiotics, stress the importance of balancing the microbiome in order to balance the rest of the body. If you cannot find pickled vegetables at your local market, try doing a DIY pickling class or test out a recipe like this one in your own kitchen.

This is a great meal that can be prepped ahead and eaten as 4 lunches throughout the week.

Cut down on time spent on weekly grocery trips by having frequently used staples on hand!

Download my Kitchen Checklist Now!

Powered By ConvertKit

Ingredients (4 Servings):

• 2 Medium Sweet Potatoes

• 1 Can of Chickpeas

• 1 Bunch of Radishes

• 1 Large Cucumber

• 1 Jar of Pickled Beets

• 1 Jar of Pickled Carrots

• Sesame Seeds

• 1 Bunch of Kale

• 1/4 Cup Tahini

• Hemp Oil

• Olive Oil

• 2 Large or 4 Small Garlic Cloves

• Salt/pepper

• 1 Lemon

• 2 Tsp Chili Powder

• 1 Tbsp Cumin

Method:

• Tahini Dressing: Add tahini, juice of 1 lemon, 1 large or 2 small garlic cloves, 2 Tbsp hemp oil, salt and pepper to food processor. Pulse until combined. Add 1tbsp of water at a time and pulse until dressing is your desired consistency (should be thin enough to drizzle but thick enough that it's still creamy) You can do this in a bowl with a whisk alternatively.

• Sweet Potatoes: Cut the sweet potatoes into at most 1/4 inch thick rounds, then toss with olive oil, chili powder, cumin, salt and pepper. Spread evenly on 2 foil lined baking pans and roast at 400 degrees until potatoes are fork tender and the edges begin to brown and curl. Flip about halfway through.

• Roasted Chickpeas: Rinse a can of chickpeas and dry thoroughly with paper towels. Toss in olive oil, chili powder, cumin, salt and pepper. Roast at 400 degrees on a foil lines pan until crisp. Toss 1 or 2 times during roasting.

• Massaged Kale: Wash and de-stem the kale, then massage torn leaves with tahini until tender.

• Toasted Sesame Seeds: Toast seeds in a dry skillet for 2-3 minutes on medium heat until slightly browned.

• Chop cucumbers and beets into smaller pieces if desired, then arrange bowl and drizzle remaining tahini. Finish by sprinkling toasted sesame seeds.

This is also a great recipe to prep before guests arrive, then simply arrange, drizzle tahini and sprinkle sesame seeds before serving.

Coconutty Corn Salad

Summer is the easiest time of year for whipping up quick salads because there is so much seasonal produce that tastes perfect raw. In this recipe, the only part that is cooked is the corn, which is briefly sautéed in coconut oil, but the rest if just raw greens, red onion, heirlooms and pepitas. It's tossed with one of my favorite summer dressings, fresh basil avocado cream- YUM!

Cut down on time spent on weekly grocery trips by having frequently used staples on hand!

Download my Kitchen Checklist Now!

Powered By ConvertKit

Ingredients:

• Raw pepitas

• Raw corn off the cob

• 1 Red onion

• Greens of choice

• Mini heirloom tomatoes

• 1 Avocado

• Coconut oil

• Avocado oil (olive oil or any dressing friendly oil will do)

• Salt/pepper

• Fresh basil

• 1 Lemon or lime

• 1-2 Garlic cloves

Method:

• Sautée corn with coconut oil, salt and pepper on medium/low heat for 5-10 minutes. You want it to still be crunchy, but just slightly cooked.

• Thinly slice red onion by chopping onion in half, then half again. Carefully slice thin half moons.

• Cut the tomatoes in halves

• Follow my recipe for Avocado Cream as the dressing

• Toss all ingredients together in a large bowl

Corn, coconut oil, salt and pepper- you're only step of "cooking" in this recipe!

No summer salad is complete without some sort of heirloom tomato when available

A sharp knife is key to thinly slicing

Stem to Root Carrot Salad

Cooking stem to root has become not only a way to reduce food waste, but also an extremely trendy cuisine these days. It's all about experimenting with eating the whole plant and finding unexpected ways to use edible plants and flowers in preparation and granishes. I have had some really delicious dishes with beet greens, but wanted to experiment at home with carrot greens first, as I usually have and waste those. 

Carrot tops are quite bitter and so I wanted to prepare them in a way that would make sense and still taste good. Since pesto is one of my weekly go to salad components, I decided to experiment with a carrot top pesto. In this recipe I used basil, garlic and lemon juice to add some more flavor to the strong tasting greens. I did not use cheese, but you could also add Parmesan. Walnuts were my nut of choice, but you can really use any number of nuts such as Brazil or pine nuts. I have been playing with other kinds of oil besides olive oil and really like how avocado oil works in dressings like pesto.

CARROT TOP PESTO

I put the whole tops in on this batch but recommend pulling off and chopping the greens first.

Ingredients:

• Greens from tops of 3-4 carrots

• Fresh basil

• 2 garlic cloves

• Juice of 1 lemon

• 1/3 cup of walnuts

• Pepper to taste

• Avocado oil

Method:

• Rip off stem and chop up the greens before putting them in the food processor (I found that mine got too tangled when I put them right in).

• Add all ingredients except oil to the food processor. Pulse until everything is evenly combined.

• Drizzle avocado oil while pulsing. Continue this process until pesto is at your desired thickness. I usually keep a thick pesto in the fridge for a week and will add more lemon juice and oil to some of it when I want it as a thinner dressing.

Cut down on time spent on weekly grocery trips by having frequently used staples on hand!

Download my Kitchen Checklist Now!

Powered By ConvertKit

SALAD

Ingredients:

• Radishes

• 4 large carrots

• 1 cup quinoa

• 2 cups vegetable broth (or water)

• Arugula

• About 25 fava bean pods

Method:

• Unzip the fava bean pods by pinching the end and ripping down the seam-like edge. If you have trouble doing this, slice them open with a thin, sharp knife. Remove the encased beans.

• Prepare an ice bath while boiling water in a large pot. Add salt to the water and blanch the beans for about 3 minutes. See this lesson on blanching vegetables.

• At the same time, bring a smaller pot of water or vegetable broth+cup of quinoa to a boil. Once boiling, reduce to a simmer until liquid is absorbed and quinoa is cooked.

• After beans have cooled, use your fingers or a thin, sharp knife to open the little cases and squeeze gently so the beans pop out.

• Thinly slice radishes or use a mandoline. Use a vegetable peeler, grater or mandoline to either ribbon or grate the carrot roots.

• Combine all ingredients in a large salad bowl and toss with the pesto.

Pesto Millet Bowl

Summertime is my favorite time of year for easy throw together plant-based meals filled with seasonal, fresh produce. The base of this nutrient packed, hearty yet light bowl is spinach, millet, tomatoes and avocado. It can be majorly upgraded with the grilled vegetables and my new favorite immunity boosting superfood, Brazil nuts to add a crunch. Try the base as a quick lunch or side and the final version as the star of your next grill out. 

Grilled veggies and Brazil nuts add extra protein and heartiness making this the perfect main course for a backyard grill out

Cut down on time spent on weekly grocery trips by having frequently used staples on hand!

Download my Kitchen Checklist Now!

Powered By ConvertKit

Ingredients:

• Millet

• Avocado

• Spinach or arugula

• Heriloom tomato(s)

• Mint

• Basil

• Olive Oil

• Salt/pepper

• Lemon

• Garlic clove

• Optional : Veggies to grill (squash, zucchini and/or asparagus)

• Optional: Brazil Nuts

Method:

• Prepare the millet

• Make dressing by combining mint, basil, juice and zest of a lemon and garlic clove in food processor. Drizzle olive oil in while pulsing until emulsified.

• Optional: cut up and marinate the tomato in some of the dressing in the fridge for an hour

• Combine greens, millet, dressing, tomato and cut up avocado

• Upgrade (requires double the dressing): cut the squash and zucchini lengthwise and in 3 inch pieces and snap the bottoms off of the asparagus. Grill using the dressing as a marinade. After grilling, slice them up and add to the bowl!

• Chop up whole, raw Brazil Nuts to toss in and sprinkle atop

• Garnish with extra pieces of basil and mint

Raw Brazil nuts add protein, immunity boosting properties and crunch